Phyllo Wrapped Asparagus with Brie Thyme and Lavender
Contributing Chef- Abby Reibman- Author of The Desk and The Stove
This new take on a party canapé classic will definitely get your taste buds going! The melted Brie pairs perfectly with the lavender and thyme and the almond flakes add a bit more crunch along with the grassiness of the asparagus. All wrapped up in a buttery phyllo dough, this is one party canapé that hits all the right notes. The Hostess Handbook suggests pairing the phyllo wrapped asparagus with brie thyme and lavender with either beer or a Sauvignon Blanc or Sancerre – asparagus just doesn’t work with fruit-based wines.
- 16 asparagus tips, washed
- ¼ cup butter, melted
- ¼ cup grated Parmesan cheese
- 1 wheel of Brie, thinly sliced
- ¼ cup white almond flakes
- 3 sprigs of thyme, finely chopped
- 8 sheets of phyllo dough
- pinch of lavender
- salt and pepper
1- Blanch the asparagus tips in boiling salted water (approx 30 sec)
2- Carefully take out 1 sheet of phyllo dough (make sure to keep the other sheets covered so it doesn’t dry out), and brush it with the melted butter and fold it in half. Repeat two times. Brush with melted butter.
3- Sprinkle the grated Parmesan on the phyllo dough and spread the thinly sliced Brie on top. Press a few of the almond flakes into the soft Brie and then lay 2 asparagus tips over the cheeses and season with salt and pepper, a tiny pinch of lavender and the chopped thyme.
4- Roll the phyllo dough around the asparagus, brush some more melted butter and sprinkle more grated Parmesan cheese all over the phyllo wrapped asparagus packages. Repeat steps 2-4 with the remaining sheets of phyllo dough.
5- Bake at 350 degrees until golden brown and slightly crispy (approx. 15-18 min). Serve with a chive mayo dipping sauce.